Here you have the chance to dive deeper into the culinary mind of Chef Martin. Similar to the Wizard of Oz, he is our man behind the curtain. Relentlessly striving to invigorate palates and offer something new and exciting on a daily basis. Fortunately for you, he's decided to reveal himself and share a little bit of his expertise.

Grilled NY Strip with Mango Horseradish and Crispy Goat Cheese

6 oz. mango chutney
3 oz. horseradish

Combine

Grill steak to order. Glaze with horseradish chutney, top with goat cheese and broil until crispy.

Pringles Coated Sea Bass

1 can low fat Pringles
3/4 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 pinch chili powder
2 tablespoons canola oil
4 (8-ounce) fillets of sea bass
Tuscan Salad, recipe follows

Preheat oven to 400 degrees. In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside. In a medium-sized saute pan over medium high heat, heat the canola oil until hot. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes.

Tuscan Salad

3 cups wonder bread, ripped into bits
1/2 cup chopped tomato
1 tablespoon sliced basil
1/4 cup minced white onion
1/2 tablespoon minced fresh garlic
1 to 2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Kosher salt to taste

Preheat the oven to 350 degrees. Toast the ripped up wonder bread until dry and golden in color. Toss all ingredients in a bowl. To assemble the dish, place the fish on top off the salad and add a sprig of parsley.

Fennel Encrusted Lamb

2 racks of Lamb cleaned
2 tbs. ground fennel
2 oz. panko bread crumbs
2 tsp.ground cinnamon
2 tsp. dried thyme leafs
1 oz. shredded Parmesan
1 orange zested
1 oz. shallots minced
½ oz. chopped garlic
2 oz. red wine
1 oz. butter
2 oz. dried figs
3 oz. red bliss potatoes
1 oz. goat cheese
½ oz. butter
1 oz. heavy cream
Pinch of salt and pepper

Combine the ground fennel and the next five ingredients
Coat the lamb rack w/ Dijon mustard and spice mixture
Sauté in olive oil until golden brown
Finish in oven
Sauté shallots and garlic in olive oil for 30 seconds
Add red wine and reduce by half
Whisk in butter and add dried figs let stand at room temperature. Boil the potatoes until tender, mash potatoes with goat cheese, butter, heavy cream and salt and pepper.

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